First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours.

In the bowl of a stand mixer, combine flour, water and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.

After an hour, scatter the salt on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.

Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.

Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish – it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes.

Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands.

After all 6 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.

Place the dough in the refrigerator for 8-24 hours (or simply overnight).

The next day, line a baking tray (approx 24x24cm) with parchment paper.

Place butter and olive oil in a small pan over low heat. Add the minced garlic and cook for 2 minutes until softened, but not browned. Take it off heat and add the parsley and a pinch of salt. Set the mixture aside to cool down.

Spoon half of the garlic butter mixture onto the top half of the stretched-out dough.

Fold the other half over the filling and pinch the sides to encase it.

Lift the dough into the prepared baking tray. Stretch it out into the corners of the baking dish.

Cover it and leave it in a warm spot to proof for another 2-3 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.

Preheat the oven to 220°C (428°F).

Drizzle the surface of the focaccia with a little olive oil.

Oil your fingers and dimple the focaccia deeply, touching the bottom of the tray.

Bake the focaccia for 20-25 minutes on the bottom shelf.

As soon as your sourdough focaccia is baked, brush the remaining garlic butter mixture across the top of the focaccia and scatter grated parmesan on top.